Swordfish Spiedini

Swordfish is a great choice when making spiedini, which means “skewer” in Italian, because of its firm, meaty texture.


Prep Time: 2 to 3 hours


Cook Time: 8 to 12 min.


Yield: Serves 4 to 6

Measurements Ingredients Savings Availability
2 to 2-1/2 lbs.  Wild Caught Swordfish Steaks Weekly Special $9.99 lb. - Save $6 lb. Add to Shopping list

Cut into 1 to 1-1/2 inch chunks

8 oz.  Balsamic Vinaigrette $ Add to Shopping list
1 Package  Wooden Skewers

Not available at Stew's


8 inches

1 Package  Tortillas $ Add to Shopping list
1 container  Power Green Dip $ Add to Shopping list
1 package  Roasted Seasonal Vegetables $ Add to Shopping list
To taste  Freshly ground black pepper $ Add to Shopping list
To taste  Kosher Salt $ Add to Shopping list

To prepare:


1. Place sword fish chunks in a zip lock bag with the balsamic vinaigrette and remove all the air from the bag. Place in your refridgerator for 2 to 3 hours.


2. Now that the swordfish has marinated, double skewer 3 to 4 chunks, season with salt and pepper and char grill on medium heat for 3 to 4 minutes on each side.


Serving suggestions:


Remove swordfish chunks from the skewers and place on a warm tortilla with a spoon full of the power green dip and some roasted vegetables.